Porcini Mushroom Risotto
- 2 oz. dried porcini mushrooms
- 4 1/2 cups chicken stock, plus more as needed
- 1 cup water
- 8 Tbs. (1 stick) unsalted butter
- 2 yellow onions, finely chopped
- 4 garlic cloves, minced
- 2 cups Carnaroli rice
- 1 cup dry white wine
- 2 cups grated Parmigiano-Reggiano cheese, plus
more for serving
- Salt and freshly ground pepper, to taste
- Olivier Parmesan dipping oil for drizzling
In a saucepan over high heat, combine the mushroom soaking liquid and enough stock to total 5 cups. Bring to a simmer, then reduce the heat to low and keep the liquid hot.
Set an electric pressure cooker to brown according to the manufacturers instructions and melt 4 Tbs. (1/2 stick) of the butter. Add the onions and garlic and cook, stirring, until softened, 4 to 5 minutes. Add the rice and stir until each grain is well coated with butter and nearly translucent with a white dot in the center, 3 to 4 minutes. Add the wine and stir until it is completely absorbed. Add the stock mixture, cover and cook on high for 11 minutes or according to the manufacturers instructions.
Release the pressure according to the manufacturers instructions, remove the lid and stir the rice. Stir in the remaining 4 Tbs. (1/2 stick) butter, the 2 cups cheese and the reserved mushrooms. Taste and season with salt and pepper. Drizzle with the Parmesan dipping oil. Serve immediately and pass additional cheese at the table. Serves 6.